Uova in Purgatorio is an Italian one-pan dish where eggs are poached in a bed of sautéed spring vegetables, pancetta, and aromatics. The runny yolks meld with tender vegetables and crispy pancetta for a restaurant-quality brunch or light dinner.
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Prepare all the vegetables.
In a Braiser, add the pancetta and olive oil and cook on med-low until it starts to render and crisp, 3-5 minutes.
Add the sliced leek and cook for another 2-3 minutes, until softened.
Add the asparagus, peas, zucchini, and fava beans. Season with salt and pepper and sauté for 5-6 minutes, until the vegetables are just tender but still vibrant.
Add the minced garlic and lemon zest, stir, and cook for 1 more minute.
Using the back of a spoon, make 4 small wells in the vegetables. Crack an egg into each well, season lightly with salt, cover the pan with its lid, and cook over low heat until the egg whites are set but the yolks are still slightly runny, about 5-6 minutes. (If you prefer firmer yolks, cook for an additional 1-2 minutes.)
Sprinkle the fresh herbs over the top and serve immediately. You can also add a few crumbles of ricotta salata or feta, if you’d like!
Best served fresh; leftovers can be refrigerated up to 2 days and gently reheated in a low oven, though yolks will firm further.
braiser with lid · chef's knife
It translates to 'Eggs in Purgatory'—the name refers to eggs suspended between the crispy pancetta below and heat above, creating a flavorful middle ground.
Prepare and sauté all vegetables up to step 5, then cool and refrigerate. Reheat gently before adding eggs and cooking to completion.
Cook over low heat for 5–6 minutes until egg whites are set but yolks remain slightly runny. Add 1–2 minutes if you prefer firmer yolks.
Frozen lima beans work as a direct swap; fresh or frozen green beans are also suitable alternatives.
A braiser with a lid is ideal, but any skillet with a fitted lid will work—it keeps heat and moisture in during the egg-cooking phase.
